Note: Farro can take the midafternoon heat and doesn't get soft or gooey, as pasta can. It's an ancient cousin to wheat with a lovely nutty wheat flavor. It looks like barley, but cooks in about half the time. It will keep, covered in the refrigerator, for about 2 days. To add more texture and flavor to the salad, add several cups of cooked wild rice, which will increase its servings. From Beth Dooley.

• 2 c. farro, rinsed

• 1/4 c. balsamic vinegar

• 1/4 c. extra-virgin olive oil

• 1/2 lb. smoked mozzarella, finely diced

• 2 garlic cloves, minced

• 1 small red onion, finely chopped

• 1 pint cherry tomatoes, halved

• 6 green onions, finely chopped

• 1/2 c. chopped chives

• 1/4 c. chopped fresh basil

Directions

Put the farro into a large pot and cover with water by about 3 inches. Set over high heat and bring to a boil. Reduce the heat and simmer until the farro is tender, about 15 to 25 minutes. Drain and set aside.

In a large bowl, whisk together the vinegar and oil. Then toss in the mozzarella, garlic, onion, tomatoes, green onions, chives and basil. Serve at room temperature.

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